Description
Delicious and nutritious sweet potato burrito bowls loaded with flavor and perfect for a quick meal.
Ingredients
Scale
- 1 pound sweet potatoes (heaping 2 cups, cut into 1/2-inch cubes)
- 3 tablespoons olive oil (divided)
- 1 cup white rice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 (14 oz) can petite fire-roasted diced tomatoes
- 1 (15 oz) can black beans
- 1 cup frozen corn
- 2 cups chicken broth (or vegetable broth for a vegetarian meal)
- 1 cup thinly sliced bell peppers (or chopped; assorted red, yellow, and orange)
- 1 lime (optional)
- 1–1/2 cups shredded sharp Cheddar cheese
- Toppings as desired (sour cream, chopped cherry tomatoes, chopped cilantro, chopped avocado or guacamole)
Instructions
- Peel sweet potatoes and chop them into small pieces. In a large pan over medium-high heat, add 2 tablespoons olive oil. Once oil is shimmering, add all the diced sweet potatoes. Sauté for 7–10 minutes or until mostly tender and lightly browned.
- Add remaining 1 tablespoon olive oil and the white rice to the pan. Continue to cook, stirring constantly, for 2–3 minutes at medium heat.
- Add minced garlic, chili powder, cumin, and salt and pepper. Stir for 30 seconds to a minute, or until fragrant.
- Add undrained, diced fire-roasted tomatoes, drained and rinsed black beans, frozen corn, chicken/vegetable broth, and thinly sliced bell peppers. Stir, bring to a boil, then reduce heat to just above low.
- Cover the pan with a lid and simmer for 10–15 minutes or until all the liquid is absorbed and the rice is cooked through. Check occasionally and stir as needed to prevent sticking.
- Remove lid and stir in 2 tablespoons optional lime juice and cilantro. Top with shredded Cheddar cheese, cover with lid for 1–2 minutes to allow cheese to melt, then gently stir in the cheese.
- Spoon the finished burrito mixture into individual serving bowls and top with desired toppings. Enjoy immediately!
Notes
- Note 1: Adjust toppings based on preference and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 30mg